Traditional bubble and squeak is a mixture of leftover potatoes, cabbage and, often, bacon. With the leek and potato soup base doing part of the work, this clever cabbage and bacon soup topper is a reinvention of the British classic and makes the meal feel just a little bit more filling. You could even use your own leftovers from a roast dinner, such as bacon, diced roast potatoes and any combination of leftover vegetables.
Bubble and squeak soup
Ingredients
2
servings
-
- 1 carton
- 100 g
- 0,5
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Preparation
Pour the soup into a pan and warm up over a low heat, stirring occasionally.
Meanwhile, place a dry frying pan over a medium-high heat. Once nice and hot, add the bacon lardons to the pan and stir so they begin to sizzle in their own fat.
Add the cabbage to the pan and cook, stirring regularly as though stir-frying, for 5 minutes or until the cabbage begins to soften.
Season generously to taste with black pepper and remove from the heat. Divide the hot soup between bowls and top with the bubble and squeak.
